Technical Abstract:
Chlorinated water is widely used as the primary anti-microbial intervention during fresh-cut produce processing. Free chlorine in chlorinated water can provide effective reduction of potential contaminations by microbial pathogens, and, more importantly, effectively prevent cross contamination of produce during processing. However, organic materials released from cut tissues can rapidly react with free chlorine in the wash solution, leading to the potential survival of foodborne bacterial pathogens and cross-contamination when the free chlorine is depleted.
A new wash aid, T-128, has been developed to improve the stability and efficacy of free chlorine at the presence of high organic loads. In this study, the ability of T-128 to stabilize free chlorine in wash solutions in the presence of high organic loads generated by the addition of lettuce extract or soil was evaluated. The effect of T-128 on the survival of bacterial pathogens in chlorinated wash solutions and the potential of cross contamination at the presence of high organic loads were also determined.
Under conditions used in this study, T-128 significantly decreased the rate of free chlorine depletion at the presence of soil, and slightly reduced free chlorine decline caused by lettuce juice in the wash solution. Application of T-128 significantly reduced the survival of bacterial pathogens in wash solutions with high organic loads and significantly reduced the potential of cross contamination when contaminated and uncontaminated produce were washed together. Evaluation of several produce quality parameters, including overall visual appearance, package head space O2 and CO2 composition, and lettuce electrolyte leakage, during 15 days of storage indicated that iceberg lettuce quality and shelf life were not negatively impacted by washing fresh-cut lettuce in chlorine solutions containing 0.1% T-12